Making borscht at this time of year is a sacred act for me--one I do with great intention or kavannah. It's an opportunity to honour the beautiful beets in the garden and also to pay homage to my Jewish roots. The impending snowstorm inspired me to harvest beets while I could still see them! Beets are a fantastic source of lutein and zeazanthin for the retina as well as an unique source of belatains. Carrots add additional beta carotene and red cabbage offers cancer-fighting anthocyanins. A food that is as delicious as healthy...yum!

Preparation

Meanwhile, in a heavy bottomed pan, heat olive oil, fry garlic, then add most of the shredded vegetables and stir fry until soft. Reserve a small amount of red beet for later.

Add the boiling stock and the beans to the pot and simmer for about 25 minutes. Towards the end, add the salt, pepper and vinegar and the reserved beets. Because they were not stir fried, the beets will add a deep red colour.

Serve with yoghurt (less fat than sour cream) as well as the chopped dill, essential Ayurvedically to add a pitta-soothing touch to the recipe and to improve digestibility.

Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.

Ayurveda, literally translated as the “science of life,” is the ancient Indian art of physical, mental, and emotional healing. Based on harmonizing the natural elements within and around us, Ayurvedic medicine is a time-tested system of holistic health that is highly specific to each unique individual. Ayurvedic treatments include delicious foods, medicinal herbs, massage, yoga, meditation, and other simple lifestyle changes that work to restore your body to its innate, healthy balance. LEARN MORE